With a reputation for bringing many a cook to their knees - it’s the lake of molten chocolate that pours out of of these wonderfully indulgent chocolate pots that makes them so special.
Firstly, check that your oven temperature is spot-on before these little puds go in. Timing is also crucial, and will be affected by the thickness and depth of your ramekins – use your instincts if yours are bigger or smaller than suggested. If you’re making them for a special occasion, it’s a good idea to make an extra one for back-up. Then, if all goes well, you’ll have a spare (guard it well). Once you’ve mastered the basics, try experimenting with orange, liqueur, berries or caramel.
Here’s our step-by-step guide to the perfect chocolate fondants. Take a look at our flavour twists at the bottom of this feature, too.
CHOCOLATE FONDANTS RECIPE
Total time: 25 minutes
25g unsalted butter, (at room temperature), plus extra for greasing
175g quality dark chocolate (70%)
75g caster sugar
2 large free-range eggs
25g plain flour
½ teaspoon vanilla extract
- Preheat the oven to 200ºC/400ºF/gas 6. Place a baking sheet in the oven to heat up, and grease 4 x 160ml ramekins.
- Break up the chocolate and melt in bain marie, then remove from the heat and leave to cool slightly.
- Cream the butter and sugar together until pale and fluffy, then beat in the eggs, one at a time.
- Stir in the flour until just combined, then gently mix in the melted chocolate – the mixture should thicken quite a bit.
- Add the vanilla and a pinch of sea salt.
- Divide between the moulds and bake on the preheated baking sheet for 8 minutes.
- Turn out immediately and tuck in.
TIP: You could also use this recipe to make one large fondant – simply bake in a 400ml ceramic dish for 18 to 20 minutes.
4 FLAVOUR TWISTS
- CARAMEL – Freeze 4 teaspoons of dulce de leche or toffee sauce in 4 holes of an ice-cube tray for 2 to 3 hours. When filling the moulds, stop halfway and add the frozen dulce de leche, then continue to fill.
- CARAMEL & NUTS – Follow the recipe as for the caramel twist above, and add ½ teaspoon of crushed hazelnuts.
- BERRY – Add a few berries, such as raspberries, blackberries or stoned cherries, halfway through filling each mould.
- CHOCOLATE ESPRESSO – Add ½ tablespoon of extra flour and 25ml cooled espresso to the batter.